Chicken thighs get a crunchy flour crust while coleslaw from the shelf becomes the bed and sauce, no chopping needed. This is the fastest way to turn one prepared salad into a full dinner for two.

Serves 2. 35 minutes, 25 at the stove.

About 760 calories a serving, 66 g protein, 17 g carbohydrate, 46 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat four chicken thighs dry with paper towels. Mix together 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Coat each thigh in the flour mixture, shaking off excess.
2. Heat 3 tablespoons oil in a large skillet over medium-high heat until it shimmers. Lay the chicken thighs skin side down and cook for 8 minutes until the skin is golden brown and crisp, then flip.8 min
3. Cook for another 6 to 8 minutes on the second side until the internal temperature reaches 165°F [74°C] at the thickest part of the thigh.7 min
4. Transfer the chicken to a plate and spoon off all but 1 tablespoon of fat from the pan. Add the entire package of coleslaw to the skillet and stir gently over medium heat for 2 to 3 minutes until warm and slightly wilted, scraping up any browned bits from the bottom.3 min
5. Divide the warm coleslaw between two plates and nestle two chicken thighs on top of each mound. Pour any pan juices over the top and serve at once.

Note Swap chicken thighs for boneless, skinless breasts if you prefer, though they'll cook in 12 to 14 minutes total. Leftovers keep refrigerated for three days; reheat gently in a low oven. Serve with rice, crusty bread, or roasted potatoes to soak up the dressing.